Easy Ways to make Fluffy, Light and Tender Chinese Traditional Steamed Egg Cake.| 如何让鸡蛋糕蓬松，柔嫩及爽口的秘诀！

Описание: Our Chinese traditional steam cake is much more simple than any western cake. All we needed are equal amount of eggs, sugar and self rising cake flour will do.

In order to make them less dense, fluffy and lights, there are few steps to improve it:
1. Whip eggs and white sugar till they are fluffy and form soft ribbon when they flow. The batter is fluffy white yellowish, and increase in volume. We need to incorporate more air into the batter through this method.
2. Adding the self rising cake flour in 3 batches, fold in gently. We do not wish the batter to collapse if we pour all flour into it at once. Part by part we add in, fold gently and thoroughly.
3. After added in the cake flour, the batter will be thick and more dense. in order to have better fluffy cake, add in 1/2 cup of water to loosen up the batter. the end product should be lighter, forming soft ribbon like the situation before add in cake flour.
4. You make use cold soda water or any carbonated water to lighten the batter. The quantity is same as you are using plain water.
5. DO NOT LEAVE THE BATTER unattended. Have the water boil before you start whipping the eggs and sugar. Immediately pour them into cup or tray when finish and steam them. Longer you leave them be after whip, more gluten will form and less fluffy your cake will be.
(I learned this by mistake because I was waiting the water to boil before I can steam them).

This recipes does not meant to have crack surface. The one with cake surface crack open require the batter to be more dense, sticky when bite into it and starchy. My recipes is light and fluffy as it is shown in the video.